I think a good bowl of noodles is a gift from the heavens. Whether the noodles are in a broth, topped with marinara sauce, or covered in cream sauce they always bring such comfort. This recipe for Vegan Pad Thai is no exception.
This recipe is courtesy of my sister, Sarah, who has honed her craft of cooking Asian food over many years. She is a fantastic cook no matter what type of cuisine, but Asian food is where she really shines. She and her husband eat very clean, and many of their meals are meat and dairy free. She decided it would be fun to contribute a recipe to Savory Sprouts, so she set out to develop a delicious, vegan version of the classic Pad Thai, and I am so glad she did!
If any of you are familiar with traditional Pad Thai, you know that one of the crucial elements is fish sauce. Sarah tested the recipe without fish sauce and realized it needed a little something extra. She wanted to maintain the vegan aspect of the dish, so she was able to find a great “Mock Fish Sauce” recipe from Cook’s Illustrated. It provides a great depth of flavor without the negative side effects of a true fish sauce.
This recipe does not disappoint. It is packed full of flavor and will leave you feeling full and satisfied. I know you will love it!
This Vegan Pad Thai is packed full of flavor and will leave you feeling full and satisfied.
- 14 oz Package of Tofu Extra Firm
- 16 oz Rice Noodles I like the ones that are a little wider- and often say "Pad Thai Noodles" on the package.
- 2 Carrots Ribboned *Directions Below
- 5 Tbsp Reduced Sodium Soy Sauce
- 3 Tsp Chili Garlic Sauce
- 6 Tbsp Rice Vinegar
- 4 Tsp Sesame Oil
- 1 Tbsp Sriracha
- 3 Tbsp Vegetable Oil
- 1 Tbsp Granulated Sugar
- 1 Tsp Ginger Minced or Grated
- 1 Garlic Clove Minced
- 1/2 Lime Juiced
- 2 Tbsp Cilantro Rough Chopped
- 5 Tbsp Peanuts Roasted, Unsalted, Rough Chopped
- 5 Tbsp Mock Fish Sauce Recipe Below Courtesy of Cook's Illustrated
- 3 c. Water
- 1/2 oz Dried Shiitake Mushrooms
- 3 Tbsp Salt
- 2 Tbsp Reduced Sodium Soy Sauce
Combine all ingredients in medium saucepan and simmer over medium heat until reduced by half. Strain, cool, and store in the fridge for up to three weeks.
Remove the tofu from the package. Place two paper towels on a plate, place the tofu on top of the paper towels, then place two more paper towels on top of the tofu. Gently press down to expel the liquid from the tofu. Then place a large cookbook or medium size pot on top. Let stand for at least 15 minutes.
Remove the tofu from the paper towels, wipe dry, and cut into 1 inch cubes.
Place the cubed tofu in a large, zip tight freezer bag. Add 4 tbsp reduced sodium soy sauce, 2 tsp chili garlic sauce, 2 tbsp rice vinegar, 1 tsp sesame oil and a dash of salt. Seal the bag and gently mix to be sure all of the tofu is coated. Lay flat in the refrigerator for at least an hour, turning occasionally.
Preheat oven to 350 degrees.
Line baking sheet with parchment paper, drain the tofu from the marinade (you can discard the marinade or reserve to drizzle over the noodles). Spread the tofu out evenly on the baking sheet and bake for about 30 minutes, turning at least once.
Meanwhile, bring a large pot of water to a boil. Follow the instructions on the package of noodles to cook. *Be sure to pay close attention to cooking time as they do not need more than about 4-5 minutes to cook. Once cooked, drain and drizzle 1-2 tsp sesame oil over the noodles, shake to coat.
For the sauce: In a small bowl, combine 5 tbsp mock fish sauce, ¼ c rice vinegar, 1 tsp chili garlic sauce, 1 tbsp sriracha, 1 tbsp soy sauce, 2 tbsp vegetable oil, 1 ½ tsp sesame oil, 1 tbsp granulated sugar, minced ginger and garlic, and lime juice. Mix well to combine.
Add noodles back into the large pot and add sauce. Drizzle a tbsp of vegetable oil over noodles, and gently mix.
To cut the carrots into ribbons, use a vegetable peeler to peel the outside skin of the carrot- discard. Then run the peeler lengthwise down the carrot to create long, thin slices of carrot. Repeat all the way around the carrot, until you reach the center.
Add the tofu, carrots, and cilantro to the noodles. Mix to combine.
To serve, add peanuts, a drizzle of reserved marinade or Sriracha, and a squeeze of lime juice.